Friday, October 23, 2009

Sourdough Bread: Attempt #3, Result--Tastes good, flat

Well, I can't get it to rise . . . but it tastes good now.  I started using only flours I know taste good (like brown rice, amaranth, sorghum, oat) and just a little bit of buckwheat.  I'm still not measuring anything.  And I've been adding an egg (this time I tried 2) and a little baking soda.  So I can't really get it to rise at all, but it's moist and it tastes really good.  So that's a major improvement.  I'm using about a cup of kefir each time, too.  I'm still brainstorming ways to make it rise, and then it will be perfect (and gluten and added yeast free), or as close as gluten-free can get.


  1. Hi City Mouse,
    I offer a gluten free yeast free sourdough starter on my blog:
    You're on the right track and very close. My starter recipe may make a big difference for you. You already have the kefir so you're set to try it!

  2. Hi Gluten Free Sourdough Baker,
    I have looked a great deal at your website and read about your attempts. Many of my ideas came from your excellent suggestions. Thank you so much for your help!